Oct 11, 2009

This soup is an excellent source of healthy vitamins – and it's delicious! If you don't have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can't be beat. One bowl will fill you up.

To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.

Cover the bowl with a lid or a dish to make it airtight to build up steam. Let the peppers rest in the bowl for 10 minutes. Uncover, remove from the bowl and the skin will slide off easily. Cut the pepper in half to core and remove seeds.

Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato and wine. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.

With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.

64 comments
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I made this soup tonight...by far the best one off this website yet!! ( the recipe doesn't say when to add the sour cream but i just put a small spoonful in when plated) roasting your own peppers is key

I made this the day it was posted and, for having no culinary talent to speak of, the soup (with my own roasted pepper!) came out wonderful. I was also puzzled as to when to put in the sour cream and just mixed it in after blending. Great recipe, thanks for sharing.

I made this with a sweet potato instead of the russet. Added a few goat cheese crumbles (instead of parm and sour cream) after plating and served with crusty bread. Would also be good with a dollop of non-fat greek yogurt, a bit healthier than sour cream. So good!

Gina, Thank you so much for your recipes. This was a wonderful gift! I've had great success in WW, but really couldn't take another day of green salads, and was floundering. You saved me! This soup is just delicious!!! Joy in a bowl. Thank you!

I make this soup often now. It also freezes well. So delicious, it really reminds me of a restaurant quality soup!I like to add a small dollop of sour cream in each bowl, I haven't tried putting it in when blending the soup (yet).

I had roasted red pepper soup at one of our better restaurants and went searching for a recipe on line and came upon your website. This recipe was as good if not better than the restaurant's. I used grated Guda cheese in place of the parmesan. I am a Liftime WW member and just love this new found website.

This was soooooooooo delicious! It also tastes fabulous as a cold soup in the summer! Again I plan on making and preserving jars of this for the winter! I'll have to leave out the sour cream, though! I'll just add it when I'm going to serve this!

I served this for lunch for friends and it was SO good. I even roasted red peppers for the first time ever. I did it in the oven (broiler) since i have an electric stove & am not great with the grill. I know this will be made over & over again!

I added some red pepper flakes - adds a great kick!Also, I used basil because the grocery was out of parsley - haven't tried it with parsley, but it is good with basil.Also I used Reduced fat parmesan cheese

Made this soup tonight and it was absolutely amazing! It was extremely filling, I could barely finish one serving. I also added some crushed red pepper to spice it up. I will definitely be making this again!

This soup was amazing!! I used fire roasted red peppers and i really think it added a lot of flavor. I also did not have a immersion hand blender so i used an electric mixer. I have to say that i like it better because there are little chucks of the pepper carrot and potatoes. I like chuckier soup so i was very pleased. I also added about 1 tablespoon of light half and half just to add a little creamyness to it.. Will be making a much larger pot very soon!! :) :)

This was delicious! I didn't have any white wine, so I added a bit more chicken broth and a couple tablespoons of fat-free cream. Delicious! ...just like everything else I've tried on this website! Thanks Gina!!

Just had to say, Gina, I cook for my family of 10 almost every night from this blog, and the results are delicious, joyful, wonderful!!! And, I think this soup is pure genius. I've been making it for several years, and it is happiness in a bowl. Thank you!!!

I made this soup last night and it was amazing. I did not use sour cream, wine or parmesan (being a university student with limited funds) and the soup was fantastic! I love your recipes, thank you so much for sharing them online for free.

MMMmmmm...wasn't sure I was going to like this, but was very pleasantly surprised! Only omitted parsley. Didn't have in fridge and I'm just not that big of a fan of it anyway. Didn't miss it at all. Going to make this again soon.

Do you know what I can substitute for the white wine? I am not sure what purpose it serves in cooking and like another user here, I don't use alcohol at all. I love your recipes and I LOVE roasted red pepper so any insight would be appreciated!

Made yesterday, and while delish, I found it very rich. What else could be thrown in to increase the yield and make a little less rich? I was thinking maybe some celery and a red bell pepper not roasted, but just cooked and pureed with the rest of the stuff? Thoughts?

Looked so delish, I had to give it a try, but (as always) I didn't have all of the ingredients I needed :( Why is it that the pantry is always missing the ingredients we need only when we actually need them? :/ Anyways, I tried my best to improvise with what I had (half and half, red wine, chicken broth, etc.) and it not only turned out tasting great, but also quite light and filling! Really showed that we don't have to give up taste for health ;) This recipe was great inspiration for a soup that my parents now absolutely love! Here's my final outcome: http://dreamsofsugarplumcakes.tumblr.com/post/80528077194/cookbook-cream-of-roasted-bell-pepper-soup-low-fat Thanks again for the inspiration :)